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Easy Croissants
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- #14812
These croissants are flaky, buttery, and delightful on their own or turned into breakfast sandwiches.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 cup warm milk
1/4 cup sugar
1 tablespoon active dry yeast
5 cups all-purpose flour
1 cup cold butter
3/4 cup milk, at room temperature
1 1/2 teaspoon salt
1 egg, beaten
1/2 cup melted butter, cooled to room temperature
1 egg, beaten with a little cold water for brushing on the croissants
directions
Combine the warm milk and 1 teaspoon of the sugar in a small bowl. Mix well. Stir in the yeast and let it stand for 10 minutes until the yeast is bubbly.
In a large mixing bowl, combine the flour and cold butter. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse crumbs. While stirring, slowly add the room temperature milk, remaining sugar, salt, and egg. Mix until smooth.
Add the yeast mixture and melted butter and mix well. Cover the bowl with plastic wrap and chill for 4 hours or overnight.
Turn the dough out onto a floured work surface. Divide the dough into 4 pieces. Roll each out to a 12-inch circle using a floured rolling pin. Cut each circle into 6 pie-shaped pieces.
Roll each piece up starting at the wide end. Fold the ends in to form a crescent shape. Place on an ungreased baking sheet.
Let the croissants rise at room temperature for 2 hours or until doubled in size.
Preheat the oven to 400 degrees F.
Brush each croissant with the egg wash. Place the baking sheet in the oven and immediately lower the oven temperature to 350 degrees F. Bake the croissants for 15-20 minutes or until lightly browned.
Remove the baking sheets from the oven and transfer the croissants to a wire rack to cool. Store the croissants in an airtight container.
recipe tips
Chill the dough thoroughly for easier handling and to help keep the buttery layers.
Roll the dough for uniform thickness of the croissants.
Let the croissants rise in a warm, draft-free area for proper proofing.
Bake until the croissants are puffed and lightly browned for the best texture.
common recipe questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. You don't have to wait for the yeast to get bubbly, just mix it with the sugar and warm milk and proceed with the recipe.
Is it necessary to use cold butter?
Yes, cold butter is essential for creating flaky layers in the croissants.
How do I know when the dough is ready to chill?
The dough is ready when it's smooth and all ingredients are well incorporated.
Can I add other ingredients to the croissant?
Yes, you can add ingredients like chocolate chips, cheese, or herbs rolled up in the crescent, if desired.
What can I use instead of a pastry cutter?
You can use two forks or your fingers to rub the butter into the flour, but be quick to avoid melting the butter.
How should I store leftover croissants?
Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough and chill it overnight before shaping and baking.
nutrition data
224 calories, 13 grams fat, 23 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
February 9, 2013
I have made this recipe twice. The second time was much better. It definitely pays to let the dough sit overnight. After cuttine I also wrapped two of the wheel sections to bake later. Each wheel section makes 18 nice size croissants. I decided to try and change the flavoring a little on one set of croissants, so after I rolled it out and cut into wedges I sprinkled (liberally) a combo of 1/4 cup sugar, 1 tablespoon cinnamon and one small packet of instant coffee crystals, then rolled up into croissant shape. Yum yum both plain and 'breakfast' croissants came out absolutely delicious! I'll be submitting photos of them as well.